CREOLE SEASONING

CREOLE ORIGINATES FROM FRENCH AND SPANISH SETTLERS IN LOUISIANA MIXED WITH THE CARIBBEAN POPULATION FROM WHICH A CULINARY CUISINE WAS BORN. CREOLE FOOD IS A BLEND OF THE VARIOUS CULTURES OF NEW ORLEANS INCLUDING WEST AFRICAN, FRENCH, SPANISH, CARIBBEAN AND NATIVE AMERICAN AMONG OTHERS. DUE TO ITS INFLUENCE OF THE COLONIAL FRENCH AND SPANISH UPPER CLASS, CREOLE CUISINE IS CONSIDERED HIGHER BROW THAN CAJUN CUISINE. STEREOTYPICALLY, CREOLE CAN BE CONSIDERED CITY FOOD WHILE CAJUN CAN BE CONSIDERED COUNTRY FOOD. THE MAIN DIFFERENCE BETWEEN THE TWO IN TERMS OF COOKING STYLE IS THAT CREOLE COOKING TENDS TO USE TOMATOES WHILE CAJUN COOKING DOES NOT. 

USE THIS BLEND OF HERBS AND SPICES TO ADD FLAVOUR TO ANY CREOLE DISH OR CREOLE INSPIRED DISH SUCH AS BAKED CREOLE CHICKEN, CRAWFISH, JAMBALAYA, SMOTHERED PORK CHOPS, SHRIMP DISHES, DIRTY RICE AND MANY OTHERS.